Bright, zesty, and downright irresistible, Lemon Pound Cake with Vanilla Bean Glaze is a classic dessert that delivers big flavor with every slice. Imagine a soft, buttery crumb infused with vibrant lemon, finished off with a dreamy, speckled glaze that sparkles as it sets. Whether gracing your brunch table or serving as a simple comfort treat, this cake is always a crowd-pleaser. Get ready to fall for your new go-to citrus dessert!

Lemon Pound Cake with Vanilla Bean Glaze Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here — just familiar pantry staples, fresh lemons, and a touch of real vanilla that work together to create small slices of sunshine. Each ingredient truly plays its part, from softening the crumb to giving a lovely citrusy kick or that gorgeous vanilla-studded glaze.

All-purpose flour: This is the backbone of the cake, providing just the right structure for a tender bite.
Baking powder: A small amount gives the cake a gentle lift, so you get a perfectly plush crumb.
Salt: Just a pinch to balance the sweetness and bring out the lemon flavors.
Unsalted butter (room temperature): For unmatched richness and a soft, velvety cake texture.
Granulated sugar: The main sweetener, also creamed with butter for maximum fluffiness.
Large eggs: Four eggs for moisture, structure, and that golden color.
Fresh lemon juice: Brings tangy brightness that makes the cake pop.
Lemon zest: Infuses every bite with fragrant, sunny lemon flavor.
Vanilla extract: Adds depth and warmth to balance out all the citrus notes.
Whole milk: Lends moisture and tenderness to the batter, ensuring a soft crumb.
Powdered sugar (for the glaze): Dissolves beautifully to create a smooth, sweet glaze.
Whole milk (for the glaze): Loosens the glaze just enough so it drapes over the cake.
Vanilla bean paste or seeds: Little flecks of real vanilla give the glaze its signature look and flavor.
Extra lemon zest (for garnish): Optional, but it adds color and a fresh aromatic finish.

How to Make Lemon Pound Cake with Vanilla Bean Glaze

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper. Taking a moment here ensures your Lemon Pound Cake with Vanilla Bean Glaze pops out effortlessly and cleanly after baking.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step evenly distributes the leavening and salt, preventing any odd bites while giving the cake an evenly delicate crumb.

Step 3: Cream Butter and Sugar

In a large bowl, beat the room temperature butter and sugar with an electric mixer on medium speed until the mixture is light and fluffy — about 3 to 4 minutes should do the trick. This gentle patience at the start gives your cake its irresistible texture.

Step 4: Add Eggs and Flavorings

One at a time, mix in the eggs, beating well after each addition. Once the eggs are fully incorporated, stir in the fresh lemon juice, fragrant lemon zest, and vanilla extract. These bring all that bright, cozy character to your Lemon Pound Cake with Vanilla Bean Glaze.

Step 5: Combine Wet and Dry Ingredients

Add the flour mixture in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined — overmixing can make your cake tough instead of tender.

Step 6: Bake the Cake

Pour the batter into your prepared loaf pan and smooth the top for an even bake. Slide it into the oven and let it bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The anticipation is so worth it!

Step 7: Cool the Cake

Let the cake cool in the pan for about 10 minutes, then use the edges of the parchment (or a knife) to lift it out and let it finish cooling on a wire rack. Resisting the urge to glaze while it’s hot pays off with a picture-perfect finish.

Step 8: Make the Vanilla Bean Glaze

In a bowl, whisk together the powdered sugar, milk, and the magical vanilla bean paste or seeds. You’re looking for a smooth, pourable glaze that slips off the whisk in thick ribbons.

Step 9: Glaze and Garnish

Drizzle the vanilla-speckled glaze over your completely cooled cake. Sprinkle with extra lemon zest for a pop of color and flavor if you like, then let the glaze set before slicing and serving your beautiful Lemon Pound Cake with Vanilla Bean Glaze.

How to Serve Lemon Pound Cake with Vanilla Bean Glaze

Garnishes

A little extra lemon zest on top not only makes your cake look bakery-beautiful but also amps up the fresh aroma every time you slice into it. For a fancier touch, edible flowers or a few fresh berries look gorgeous scattered alongside each slice.

Side Dishes

Keep things simple with a cup of hot tea or iced coffee, which pairs so well with the sweet-tart flavor of Lemon Pound Cake with Vanilla Bean Glaze. If you’re hosting, try serving it with a big bowl of mixed berries, a dollop of whipped cream, or even a scoop of vanilla bean ice cream for an extra indulgent treat.

Creative Ways to Present

Transform your Lemon Pound Cake with Vanilla Bean Glaze into elegant dessert plates by slicing and layering with mascarpone or lemon curd, or cubing and pairing with berries in mini trifles. It’s also lovely as part of a brunch spread, sliced thin and fanned out on a platter.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled cake tightly in plastic wrap or tuck slices into an airtight container. Your Lemon Pound Cake with Vanilla Bean Glaze will stay fresh at room temperature for up to 3 days, so you can make it ahead for easy snacking or entertaining.

Freezing

Yes, this cake freezes beautifully! Simply wrap it (whole or sliced) in a layer of plastic wrap, then foil. Pop it in the freezer for up to 2 months. When you’re ready to enjoy, thaw at room temperature, then glaze just before serving for that just-baked freshness.

Reheating

If you like your pound cake a little warm (who doesn’t?), you can gently reheat individual slices in the microwave for about 10-15 seconds. This softens the crumb and makes the glaze just a bit gooey — pure comfort.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is truly best for both flavor and aroma. Bottled juice can sometimes taste flat, so if you can, always reach for fresh lemons to get that bright, lively zing in your Lemon Pound Cake with Vanilla Bean Glaze.

What if I don’t have vanilla bean paste?

No worries at all! You can substitute with regular vanilla extract — the flavor will still be lovely. If you want the flecks, scrape the seeds from half a vanilla bean and use those in the glaze.

Can I double this recipe?

Absolutely! You can double the ingredients and bake in a larger loaf pan or two smaller ones. Just keep an eye on baking time, as larger or multiple pans can affect how quickly your Lemon Pound Cake with Vanilla Bean Glaze bakes.

Is this cake very sweet?

Lemon Pound Cake with Vanilla Bean Glaze strikes that perfect balance — the cake itself is lightly sweet with a citrus tang, while the glaze adds a gentle layer of sweetness on top. If you prefer less sweetness, you can use a lighter hand with the glaze.

Can I add poppy seeds or berries to the batter?

Go ahead and put your spin on it! Poppy seeds can be folded into the batter for classic lemon-poppy vibes, or swirl in a handful of blueberries for a summery twist. Just know that fresh additions may slightly increase the bake time.

Final Thoughts

If you’re yearning for something that’s fresh, fragrant, and feels a little special, Lemon Pound Cake with Vanilla Bean Glaze absolutely delivers. I hope it finds a spot on your dessert table — it just might become a cherished classic in your kitchen too!

Lemon Pound Cake with Vanilla Bean Glaze Recipe

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4.7 from 26 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Lemon Pound Cake with Vanilla Bean Glaze is a delightful treat that combines the zesty freshness of lemon with the sweetness of a vanilla glaze. Perfect for any occasion, this moist and flavorful pound cake will have everyone coming back for seconds.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
4 large eggs
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/4 cup whole milk

For the glaze:

1 cup powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean
Extra lemon zest for garnish, if desired

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8×4-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy.
Add Eggs and Flavorings: Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
Combine Wet and Dry: Alternate adding dry ingredients and milk to the batter, mixing until just combined.
Bake: Pour batter into the pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Glaze: Whisk together powdered sugar, milk, and vanilla bean paste for the glaze, then drizzle over the cooled cake.
Serve: Garnish with lemon zest and allow the glaze to set before slicing.

Notes

Enhance the lemon flavor by brushing warm cake with a lemon syrup made from equal parts lemon juice and sugar.
Store leftover cake covered at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American